Potato Gnocchi with Sauteed Prawns in a Burnt Butter Sauce

1.5kg desiree potatoes 1 x 55g egg 2 tbs grana parmesan 125g plain flour 2 tsp sea salt 300g fresh prawn meat 60g unsalted butter Salt and pepper 6 tsp salted baby capers, rinsed and drained ¼ cup finely chopped flat leaf parsley Verjuice Sage butter 1 bunch sage 200g unsalted butter Serves 6

1. Place unpeeled potatoes in a large saucepan of cold water; bring to the boil. Reduce heat and simmer for 30 minutes or until tender. The potatoes must be neither under nor over cooked, test with a skewer - when it is easily inserted, they are cooked (avoid testing too frequently otherwise they may become water logged).

2. Drain potatoes into a colander, cover with a fresh tea towel and place colander over the original pot in a warm place for 10 minutes to drain completely.

3. Peel potatoes and pass through a mouli, in batches, into the original dry saucepan. Gently mix in the egg, salt and parmesan. Sieve in the flour and combine with a few swift folds.

4. Tip potato mixture onto a lightly floured bench and gently work it into a smooth homogeneous (uniform) mound.

5. Using a pastry scrape, scrape down the bench, wash and dry your hands and lightly flour the surface again. Cut off ¼ of the potato mix at a time and roll out into a sausage shape to a thickness of about 1½ cm. Cut each sausage into 2cm pieces. Makes approx 60 pieces.

6. Place these on a tray lined with grease proof paper, ready for cooking in salted boiling water.

7. For the sage butter, heat the butter in a shallow frying pan. When starting to bubble, add the sage leaves and cook until crisp and almost translucent. Pour through a sieve placed over a bowl. Spread the leaves on paper towel to drain. Keep warm. Reserve butter.

8. When ready to cook the gnocchi, heat 20g of unsalted butter in a wide frying pan. It should reach beurre noisette (nut brown stage) before adding 100g of prawn meat. Sauté for one minute, deglaze with a dash of verjuice and add 2 tsp of capers.

9. Cook gnocchi in a large pan of boiling salted water in small batches of 20 pieces at a time. Shortly after the gnocchi has risen to the surface (test to see if it is cooked) remove with a strainer, drain and add to the pan. Toss the pan to coat the gnocchi in the butter. Season with salt and pepper and add 1 tbs of chopped parsley. Spoon among 2 serving plates and top with fried sage leaves.

10. Deglaze the pan with a little of the sage butter previously saved and pour over the finished gnocchi. Repeat twice more to complete 6 serves.

crushed 4 tomatoes. . Add garlic and tomatoes and cook for 2 minutes. Stir in pasta and cook. uncovered. stirring occasionally. for 12 – 14 minutes. Add broccoli and cook for 2 minutes or until broccoli is just tender. Add Campbell’s Real Stock and bring to the boil. 2. 3. diced 1 x 1 litre pack Campbell’s Real Stock . Stir through lemon zest and juice just before serving.Vegetable 375g penne pasta 500g broccoli stems and florets cut into small pieces grated zest and juice of 1 lemon Method Prep Time: 15 minutes Cook Time: 25 minutes Serves 4 1. or until pasta is al dente and most of stock is absorbed. Heat oil in a medium saucepan. Do not drain.Zesty Broccoli and Tomato Pasta Ingredients 1 tbsp oil 2 cloves garlic.

Stir in tomato paste.Cheesy Chicken and Spinach Lasagne Ingredients 1 tbsp oil 1 onion. 4. Reduce heat & cook for 10 mins. Spread some of the chicken sauce on the base of a 1 ½ Litre (6 cup) capacity lasagne or baking dish. finishing with chicken sauce. stirring occasionally. 2. Preheat oven to 180°C. Bring to the boil. Add onion & garlic. 3.Salt Reduced Chicken 6 instant dried lasagne sheets 80g baby spinach 125g light cream cheese 1 cup grated tasty cheese Method Prep Time: 15 mins Cooking Time: 20 mins Serves 4 1. Bake for 20 mins or until golden brown. finely chopped 2 cloves garlic. stirring. Heat oil in a saucepan over high heat. Top with three lasagne sheets. baby spinach & remaining lasagne sheets. Add chicken mince & cook until browned. tomatoes & stock. chopped 500g chicken mince 4 tbsp tomato paste 400g can diced tomatoes 500ml pack Campbell’s Real Stock . Continue layering with chicken sauce. . Top with small dollops of cream cheese then sprinkle over grated cheese. cook for 2 mins.

gently pressing flat with a spatula until golden. drizzle with olive oil and sprinkle with salt. Press garlic. thinly sliced 1 long red chilli. Add enough oil to cover the base then add prawns flesh side down. Turn over and cook few more minutes. then use a sharp knife to butterfly the prawns open. chilli and coriander over the prawn meat. Place cut-side up onto a plate. Cut through the underside of the head and shell of each prawn with kitchen scissors. Remove the digestive tract and wipe clean with paper towel. Marinate for up to 1 hour. Cook for 2 minutes. Serve in the pan. thinly sliced 1/4 cup chopped coriander leaves Extra virgin olive oil Sea salt 4 baby yellow roma tomatoes 4 small black Russian tomatoes 4 baby red roma tomatoes 60g feta 1/4 cup chopped flat leaf parsley leaves Serves 1 Method 1. 2. season with salt and transfer to the oven. Remove from the oven. peeled. Preheat oven 250°C fan forced. Heat an oven-proof frying pan over high heat until hot. Cook for 3 minutes until tomatoes just blistered. crumble over the feta. drizzle with olive oil and season with salt.Prawn Saganaki Ingredients 8 green king prawns 2 cloves garlic. 5. Scatter the tomatoes over the pan. 3. 4. . scatter over the parsley.

3. lime rind. Turn over and cook for 10 seconds then remove to a plate. . lime juice and salt in bottom of a bowl. Cut the kingfish into eight 1/2cm thick. Allow to marinate no longer than 5-10 minutes. Cook the fish two at a time for 30 seconds. 2. Place two onto a board. rind finely grated. 4. add the oil and a sprinkling of salt. Add the fish and turn to coat. skin removed 1 lime 3 tablespoons olive oil Sea salt Zucchini and coriander salad 3 tablespoons extra virgin olive oil 1/2 lime. juiced Sea salt 6 baby zucchini. one behind the other and carefully insert a skewer through the centre. For the zucchini and coriander salad. combine the oil. Toss gently to coat then pile onto the fish to serve. Finely grate the lime rind onto a plate. trimmed 1/2 cup coriander leaves Serves 2 Method 1. about 10cm long pieces. Repeat with remaining fish.Kingfish Skewers with Zucchini Salad Ingredients 500g piece kingfish. Preheat char-grill pan over high heat until very hot. Thinly slice the zucchini lengthways and add to the bowl with the coriander.

cut into 3cm pieces 1 tbsp lemon juice 1 tsp sugar Roti and lime pickle. until pumpkin is just tender. Add the eggplant and cook a further 5 mins. over medium heat for 15 mins. white part only. partially covered. Serve curry with roti and lime pickle.Malaysian Fish Curry Ingredients 185g jar Malaysian curry paste ½ cup fish stock 400ml can coconut milk 1 stem lemongrass. Combine the curry paste. stock and coconut milk in a deep wok or saucepan and bring to the boil. until cooked through. Add the lemongrass and pumpkin. deseeded and cut into 2. Stir in the lemon juice and sugar. 3. to serve Method Serves: 6 Preparation: 20 mins Cooking: 25 mins 1. until it is soft.g. and simmer.5cm cubes 1 small eggplant. Add the fish and cook for 5 mins. bruised ½ small butternut pumpkin (600g). . peeled. 2. cut into 1cm cubes 500g firm white fish fillets (e. Basa).

finely chopped Serves 2 Method 1. finely chopped 5 mint leaves. thinly sliced 1 cinnamon stick 3 star anise 2 garlic cloves. sugar and salt on a tray. . Place a folded tea-towel onto top of the pork to weigh it down.Seared Scallops with Braised Pork Belly Ingredients 1 tbs ground cinnamon 1 tbs sugar 2 tsp salt 750g piece pork belly Snipped parsley cres. Coat pork belly all over in the spice mixture. Wrap it tightly in many layers of plastic wrap and then seal in a snap lock bag.the water should constantly be between 90C-100C. Place in the fridge overnight. thinly sliced 2 tbs ouzo 1 cup freshly squeezed orange juice 5 sprigs coriander. making sure you remove all the air. Drop the pork still in the bag into a saucepan of warm water . keeping it submerged in the water. to serve Seared scallops 2x11cm rounds puff pastry 12 fresh scallops on shell Orange star anise sauce Olive oil 6 French shallots. peeled. Remove the pork from the saucepan and sandwich between two plates. cook for 6 hours. Combine cinnamon.

6. Cut in half to form 24 thinner scallops and pat really dry with paper towel. rind side down and cook 2 minutes. cinnamon. Add 1 tbs olive oil to the sauce and set aside. Pour over the orange juice. Increase oven to 180C fan forced. Spoon caramelised shallot mixture over the top of both pastry rounds. 3. Remove the scallops from the shell.2. remove the paper and cook for 30 seconds until seared. Line a baking tray with baking paper. Use paper towel to wipe any excess oil from the hot pan then place your hand over the pastry round and carefully turn out scallops. Pierce rounds of pastry all over with a fork. 3cm square pieces. 5. Add ouzo and flambé to burn off the alcohol. place over the scallops. turn paper over so pencil mark faced down. cut into twelve. Heat a little oil in a frying pan over high heat. 4. and simmer 8-10 minutes until reduced by half. Add pork. Trace a 10cm round onto a sheet of baking paper. Set aside to cool. drizzle with orange sauce. top with a second sheet paper and another tray. Remove the cinnamon stick and star anise and strain shallots. Preheat oven 160C fan forced. star anise and garlic and cook for 10-15 minutes until lightly caramelized. Place onto lined tray. Remove pork from the bag and unwrap. Arrange pork around outer edge of the plate. Transfer the braised shallots and garlic to a bowl. Add the coriander and mint and pinch salt. flip the scallops into the hot pan. pour oil into a frying pan over medium-low heat. For the orange star anise sauce. Remove from the heat. . scatter with parsley cres and serve. Bake 12 minutes or until pastry is golden and crisp. pastry-side down. Add shallots. pressing as much liquid from the shallots as possible. Using circle as a guide arrange scallops slightly overlapping over the circle. Transfer to the oven and roast 6-8 minutes until golden. Place into the centre of serving plate. Heat frying pan over high heat until hot.

blanched. Meanwhile. push beak (mouth) out from between the tentacles. ½ tablespoon oil and vinegar in a bowl. plus 1 tbs juice 1-2 tbs coarsely chopped fresh flat leaf parsley ¼ cup olive oil. Wash inside well to remove any remaining gut. cut below the eyes and discard head and guts. finely chopped 1/2 cup fresh ciabatta or sourdough breadcrumbs 1 tsp finely grated lemon rind. 3. cook anchovy. combine tomatoes. beans. bruised and pitted Method 1. garlic and ecshallots until soft. blanched and refreshed in cold water 1 vine-ripened tomato. Remove quill (see-through plastic-like feather inside hood).Chargrilled Stuffed Squid with Green Bean. peeled. Heat half the olive oil in a frying pan. as the ink stains). Add tentacles and cook until opaque and just cooked. To clean whole squid pull the tentacles firmly to separate head from tube (try not to break the ink sac. plus extra oil to drizzle 100g green beans. discard beak. Season to taste.5cm lengths. olives. 2. Olive and Tomato Salad Ingredients 2 whole squid 2 anchovy fillets 1 clove garlic. and diced 2 tbs sherry vinegar 150g marinated kalamata olives. . season to taste. Cut tentacles into 1. finely chopped 2 eschallots. seeded.

spoon over any remaining dressing to serve.4. 6. Slice squid. Spoon tentacle mixture into the squid hoods. cook squid. turning until golden and squid is just cooked through. Combine tentacle mixture in a bowl with lemon. Heat grillpan. 5. parsley and breadcrumbs. drizzle with a little extra oil. . leaving 1cm at the top to secure with a toothpick. Divide salad among plates and top with squid.

Balsamic Lamb with Spinach and Rice Salad Ingredients 1 cup (250ml) Campbell's Real Stock . 3. Marinate in the refrigerator for at least 2 hours. or until cooked to your liking. 2. Remove lamb from marinade and cook. Place lamb into a large snap lock bag.Vegetable 1 cup long grain rice 1/2 red onion.Beef 3 tbsp balsamic vinegar 1 clove garlic. or overnight. crushed 1/4 tsp cracked black pepper 8 lamb leg steaks Spinach & Rice Salad 1 1/2 cups (375ml) Campbell's Real Stock . for about 2 minutes each side. turning occasionally. . or non-metallic bowl. garlic and cracked black pepper. balsamic vinegar. pour over marinade. combine stock. finely sliced 100g baby spinach leaves 1/2 cup toasted slivered almonds 2 tbsp olive oil 1 tbsp fresh lemon juice freshly cracked black pepper. on a preheated BBQ. char-grill plate or frying pan. to taste Method Preparation Time: 20 minutes + 2 hours marinating Cooking Time: 25 minutes Serves: 4 1. In a jug or bowl.

Add baby spinach and almonds. stir in onion and allow to cook for 10 minutes. Place stock into a medium saucepan. Place rice into a large serving bowl. or bowl. stir in rice. 2. season to taste with pepper. combine oil and lemon juice. In a jug. reduce heat to low. Serve with lamb steaks .For Spinach and Rice Salad: 1. 3. Pour over rice salad and toss gently to combine. Cover and cook for 12 15 minutes or until rice is tender and stock absorbed. Bring to the boil.

until very soft and brown. to serve Method Serves: 6 Preparation: 10 mins Cooking: 2 hours 15 mins 1. 2. 3. Return lamb shanks to the pan.Indian-style Curried Lamb Shanks Ingredients 1 tbsp vegetable oil 6 lamb shanks 1 large onion. until the meat is very tender. Add the curry paste and cook. Heat the oil in a 10-cup capacity flameproof casserole dish. Stir in the tomatoes and stock. . Brown the shanks in 2 batches over high heat on stove top. for 1 min. chopped ½ cup Rogan Josh Curry Paste 400g can diced tomatoes 1 cup beef stock Coriander leaves and yoghurt. Preheat the oven to 160°C or 140°C. Add onion to the pan and cook over medium heat for 10 mins. and bring to the boil. cover tightly and bake for 2 hrs in oven. stirring. Top shanks with coriander and serve with yoghurt. set aside.

5.Roast Lamb with Mint Pea Puree and Salad Ingredients 1 lamb fillet 1 sprig rosemary 2 cloves garlic 1 potato 5 spinach leaves 100g peas Leaves of 4 mint sprigs 5 sprigs of cress Serves 1 Method 1. 6. dry on paper towel. cook for 5 minutes . Strain and blend until smooth puree. season with salt and pepper. Roast fillet in 180°c oven for 8 minutes. Peel and grate potato. Remove from oven. 8. Remove foil and rest meat for 4 minutes then fry in a pan until golden. Finely shred spinach and add to potato.until the peas are soft but still vibrant green. 3. Add chopped rosemary and garlic. Toss cress with reserved peas and a few mint leaves in a little oil and season with salt and pepper. 4. . 2. Boil 250ml water in a pot then add peas (reserving a few for salad) and mint leaves. Roll up fillet in the alfoil so that the meat is completely sealed. mix well then fry in a 10cm ring until golden. Place fillet of lamb on a 1 metre piece of alfoil. 7.

skimming off any remaining oil and adding a little cream to finish the sauce. 2. season. add the herbs. finely chopped 2 tablespoons chopped flat leaf parsley Method 1. transfer to a bowl and combine with onion. plus extra sprig for sauce 2 tsp Worcestershire sauce 1 sheet puff pastry 2 tbs cream 1 bunch spinach. skim the surface when necessary and add more water when needed. brown all over. deboned and butterflied. finely chopped. bones reserved ½ medium onion. For the sauce. finely chopped 1 tsp sprigs thyme leaves. finely chopped. anchovies. finely chopped. deglaze with enough water to cover and continue to simmer for 45 minutes. using a meat cleaver. process the bread in a food processor until breadcrumbs form. Pre heat the oven to 200ºC. drizzle in some anchovy oil and a little olive oil. finely chopped. Heat an oiled frying pan over a high heat. oil reserved Olive oil ¼ cup flat leaf parsley. 3. plus ½ finely chopped onion for sauce. washed. spread half the stuffing evenly on one side then roll and tie with kitchen string. 4. Place a sieve lined with muslin over a bowl and strain the sauce. plus extra sprig for sauce 1 tsp rosemary leaves. Lay the lamb on a chopping board. thyme. . flatten with a meat mallet. chop the bones into small pieces. pour back into a clean saucepan and allow to reduce. Meanwhile. parsley. ½ finely chopped onion for pie 3 slices white bread 5 anchovies.Rolled Leg of Lamb with Anchovy Stuffing and Spinach Pie Ingredients Leg of lamb. sauté the onion then add the bones. to bind. rosemary and Worcestershire sauce. stalks removed Sauce Reserved lamb bones 1 brown onion.

retain the centre for use as a lid. brown all over. . place a pastry case to the side and fill with the spinach mixture. Rest for 10 minutes. Heat an oiled frying pan over a high heat. 7. using a pastry cutter cut 2 circles.5. 8. Lay the pastry on a flat surface. return the spinach to the pan and heat. remove and squeeze out any excess liquid. spoon over the sauce to serve. drizzle lamb with olive oil and top with remaining crumbs to form a crust. toss the spinach to wilt. then transfer to the oven for 15 minutes for medium or until cooked to your liking. add the cream and season. score a border inside the circles. Place on a baking tray. Heat an oiled pan over a medium heat. Using a smaller cutter. 10cm in diameter. do not cut all the way through. in the same pan sauté the onion. then slice. brush with cream and water mix and bake in the oven for 10-12 minutes or until puffed and golden. Serve slices of lamb on a plate. carefully remove the centre to form a vol au vent. 6.

then add the curry powder and fry for few seconds. mix. and garnished with some fresh mint & Coriander leaves . Cucumber and Yogurt Ingredients 30gr (2 Tbsp) Tandoori Spice powder ( OR 2 tsp garlic salt . 2 tsp coriander . seeded and diced 220mls (1 cup) Sour cream ½ Bunch or ½ cup Fresh chopped mint 1/4 bunch 0r ¼ cup fresh chopped coriander Juice of ½ Lemon Sea Salt & Cracked black pepper to taste Method Serves 6 1. 1 tsp cayenne pepper . place in a bowl and mix in the Sour cream. Place the chicken drumsticks into a bowl and add the yogurt. Cut the cucumber into Fine dice. about 15-20 minutes. simmer gently till tender. Finally spoon a generous portion of the cooked lentils into the centre of plate. prepare the Lentils: heat sauce pan with a little olive oil. then season. Tandoori spice or paste and a little of the olive oil and mix together until well mixed and let marinate 2 hours. 1 tsp ground cardamom . add shallots and sauté. 2tsp cumin. Serve with steamed basmati Rice and Pappadums on side. While the chicken is cooking. 1 tsp cinnamon) 220gr Natural full cream Yogurt 12 skinless Lilydale Chicken Drumsticks 60mls (4 Tbsp) extra Virgin Olive oil Mint & Coriander Leaves for Garnish Curried Lentils: 30gr (2 Tbsp) Butter 30gr eshallots. 4. lemon juice.Tandoori Chicken Drumsticks with Curried Lentils. Heat a pan and add some olive oil and brown chicken drum sticks on both sides and then roast in a pre heated oven at 180°C for 10-15 minutes or until chicken is fully cooked in centre this will depend on thickness. chopped mint & coriander. 5. sea salt & Black pepper. place 2 of the drumsticks on top. and cover. 2. 6. cover the lentils with water add butter. spoon some of the cucumber and sour cream on the side. sliced 30gr (2 Tbsp) Mild Curry Powder 350gr (1 ¾ cup) Green Lentils Salt & ground white Pepper to taste Water Cucumber & Sour Cream: 1 continental Cucumber. 3. add the lentils and stir well. 2 tsp ginger.

. 3. Serve topped with chicken. chilli. dried spices. Toss greens in a wok with a little oil. sprinkled with fried garlic and spring onions. deseeded. removing smaller chicken pieces as necessary. This recipe has been written by an amateur chef and has not been tested by the MasterChef food department. Fry chopped garlic and shallots (spring onions) until crisp and drain. chopped Oil for frying Method 1. Deep fry chicken until golden brown. 2. 5. julienned ginger and oyster sauce. Put soy. finely sliced 1/2 cup Shou Xing wine 2 tbsp oyster sauce 1 chilli. Pour poaching liquid over prepared Asian greens to blanch. jointed Selection of Asian greens ½ cup soy sauce 3cm julienned ginger and 2cm ginger in chunks 2 cloves garlic chopped into large pieces and 2 cloves chopped finely Star anise/dried spices Spring onion. Dry chicken. ginger and garlic into wok with enough water to cover chicken. 4. rice wine. Poach until almost cooked through.Hong Kong Crispy Skinned Chicken Ingredients ½ organic chicken.

5. heat a heavy pan. simmer gently for 10 minutes. 6. crushed 120mls Chicken stock Sea Salt & pepper Pinch of saffron threads 5gr Moroccan spice or ras el hanout or Paprika 1 x 425gr tin chickpeas. spoon a large spoonful of the Spinach and chickpea stew onto a plate.6 kg) 5gr (1 tsp) fresh chopped thyme 5gr (1 tsp) fresh rosemary 1 bag washed baby spinach leaves 2 large garlic cloves. 4. lastly add the washed and drained baby spinach leaves and Saffron threads and raisins and simmer gently for 5 more minutes. spoon some of the chicken juices and some extra virgin olive oil over each portion. the Divide the whole Chicken into 6 even portions. Place the chicken in a bowl. 3. and brown chicken on all sides then roast chicken in the pre-heated oven for 1 hour and 15 minutes. While the Chicken is cooking. seeded and diced 50gr (¼ cup) raisins Lemon or Lime wedges Method Serves 6 1.Whole Roasted Chicken with Spinach and Chickpea Stew Ingredients 1 Large Lilydale whole Chicken (1. sweat the onion and garlic off in a pan with the remaining olive oil and a little butter.peeled. 2. serve with lime or lemon wedge on side. then dry it very well with paper towels. depending on size. finely chopped 2 large tomato . to allow the juices to go into the breast. Let it rest for 10-15 minutes in the pan but breast side down in roasting tray. and the drained chickpeas and chicken stock and diced tomatoes and bring to boil. season. Then sprinkle over chicken the chopped thyme and rosemary and roast a further 10-15 minutes. Preheat the oven to 220°C Rinse the chicken. drained and rinsed 60mls (4 Tbsp) extra-virgin olive oil 1 onion. add the spice and fry for few minutes. with 30mls (2 Tbsp) olive oil then season with the salt & pepper. . To serve.

peeled and cut into cubes 1 Large Sweet potato. peeled & diced into cubes 2 Peeled potatoes. Remove stew from oven and stir in spinach. sea salt and pepper 30mls (2 Tbsp) Extra Virgin olive oil 3 cloves garlic. ½ tsp nutmeg. rubbed with a little olive oil.Baked Chicken Breast with Moroccan spiced Vegetable Stew Ingredients 6 Lilydale Skinless Breast. currants. but not the spinach. diced 2 cups cauliflower florets (about ½ cauliflower) 10 Okra. leaving a few almonds for garnish and black olives and dates. 3. peeled and crushed 15gr (1 Tbsp) Ras el Hanout Spice (OR 1tsp ground cumin. diced 2 zucchini. Pour over the vegetable stock just to cover the vegetables. 2. being careful not to scorch the garlic. bring to boil. To make vegetable stew: Pour olive oil into a heavy oven-proof dish and place over medium-low heat. ½ tsp ground ginger. sliced 45gr (3 Tbsp) toasted almond nibs 1 Bunch Spinach washed and broken up ½ Tbsp Sea salt. and rub with olive oil. Sweat garlic and spices and sauté. including tomatoes and chick peas. While the stew is cooking season the Chicken breast with some sea salt. 1 to 2 minutes. ½ tsp ground black pepper. drained and rinsed 30gr (2 Tbsp) cup currants 6 Fresh dates (pitted & diced) 30gr (2 Tbsp) seeded black olives. then slice chicken breast on top . then roast in oven for 15-20 minutes till cooked. add the spices and then add all the vegetable. to taste Method Serves 6 1. 5. then let rest. and then place in a preheated oven at 180°C for around 20-30 minutes or until vegetables are tender. ½ tsp all spice. Cut in Half length ways (optional) 1 brown onion diced 1 small tin crushed tomatoes 1 tin Chick peas. stirring often until fragrant. almonds. ½ tsp paprika. 1 tsp ground coriander. ½ tsp cinnamon. ¼ tsp cayenne pepper) 1 litre vegetable Stock 1 Large carrots. Serve by spooning the vegetable stew onto a plate. diced into cubes 1 large diced peeled eggplant. 4. then heat a pan with some more olive oil and seal the chicken breast on both sides till brown. seasoning and mix.

Cover and marinate. In a bowl combine Campbell's Real Stock with garlic. turmeric. coriander and lemon zest 2. cumin. for at least 3 hours or overnight 3.Moroccan Spiced Chicken Skewers Ingredients 1 cup (250ml) Campbell's Real Stock . Thread chicken onto skewers 4. Serve with couscous . Remove chicken from marinade. Add chicken and mix until well coated. diced Method Preparation Time: 10 minutes Marinating Time: 3 hours Cooking Time: 10 minutes 1.Chicken 1 clove garlic. Pan-fry. crushed 1 tsp ground ginger 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander Finely grated zest of 1 lemon 600g chicken thigh fillets. grill or BBQ for 3-4 minutes each side or until chicken is browned and cooked through. in the refrigerator. ginger.

2. 3. Bring to the boil.Chicken 1 cup marsala wine Method 1. mix well. thinly sliced 2 large single chicken breast fillets 4 thin slices prosciutto 3 tsp cornflour 1 x 375ml pack Campbell's Real Stock . to make 4 thin fillets. Add chicken. Heat remaining butter in frying pan. Cook for 3-4 mins each side or until cooked through. Remove & set aside. Combine cornflour. stirring until golden brown. Place a slice of proscuitto on each fillet.Chicken with Marsala and Caramelised Onion Sauce Ingredients 2 tbsp butter 2 brown onions. width wise. stirring. Heat 1 tbsp butter in a large frying pan over medium heat. Serve poured over chicken with mash & steamed green vegetables . Pour into frying pan. stirring continuously. Cut chicken fillets in half. stock & marsala. add cooked onions. prosciutto side down. 4. Add onions & cook for 10 mins. pressing down firmly onto frying pan. until thickened & reduced. Cook for 5 mins. Remove & set aside.

Stir fry the onion for 2 mins over high heat until soft. along with the drumsticks. fish sauce. for 30 mins. set aside. Stir in the bamboo shoots. coriander sprigs and steamed jasmine rice. drained 1 tbsp fish sauce 1 tbsp lime juice 2 tsp brown sugar 1 cup bean sprouts Mint leaves. for 1 min. until the chicken is cooked. stirring. Bring to the boil. Heat the oil in a large pan or wok. lime juice and brown sugar. Add coconut milk and stock to the pan. Cook drumsticks in 3 batches until golden brown. mint and coriander and serve with rice. 3. halved and sliced ½ cup green curry paste 400ml can coconut milk 1 cup chicken stock 230g can sliced bamboo shoots. . Top curry with bean sprouts. to serve Method Serves: 6 Preparation: 15 mins Cooking: 40 mins 1. Add the green curry paste and cook.Thai Green Chicken Curry Ingredients 1 tbsp vegetable oil 12 chicken drumsticks 1 onion. reduce the heat and simmer. uncovered. 2.

. To serve Slice the chicken breast into 3 slices and arrange in centre of plate. torn into small pieces 3ogr (2 Tbsp) pine nuts. lemon zest and enough olive oil to ensure marinade coats the chicken breast. add about 1 Tablespoon butter then place pan in oven and roast Chicken Breast at 180°C for 15-20 minutes. 4. lengths ways. lightly toasted Sea salt and freshly grounded black pepper A little extra virgin olive oil. toss in pan to heat evenly through. 2. add marinated currants. soaked in port for at least 30 minutes ½ bunch basil. 3. the torn basil leaves of two thirds of the basil and pine nuts.Roasted Chicken Breast with Zucchini. Season. grate zucchini. Rub the chicken breast with a mixture of thyme. Heat pan and add olive oil and brown the Chicken breast on both sides for 1-2 minutes each side. Basil and Pine Nuts Ingredients 6 skinless Lilydale Chicken breast ½ bunch thyme Zest of 1 lemon 30mls (2 Tbsp) extra virgin olive oil 4 small zucchini 6 grape cherry tomatoes cut in half 45gr (3 Tbsp) butter 4 tbsp currants. spoon a generous amount of the zucchini mix on top. Melt butter in a pan and cook zucchini gently until softened. then drizzle with some extra olive. marinate 30 minutes before roasting. While Chicken is cooking. to drizzle Method Serves 6 1.

4. onion. Toss to coat thoroughly. finely chopped 1 onion. Bring to the boil. Stir in rice. carrot. 5. Slice the chicken then serve on top of the rice. diced 400g can chopped tomatoes 1 cup basmati rice 1/4 chopped flat leaf parsley 1/4 cup chopped pistachio nuts Method Preparation Time: 15 minutes Cooking Time: 20 minutes Serves: 4 1. Meanwhile barbecue. Stir parsley and nuts through the rice and allow to stand for 5 minutes.Salt Reduced Chicken 2 tsp Middle Eastern Spice mix 2 cloves garlic. cover.Middle Eastern Barbecue Chicken Pilau Ingredients 2 chicken breast fillets 1 x 375ml pack Campbell's Real Stock . . grill or pan fry chicken for 10 – 15 minutes or until cooked through. stirring occasionally. 2. garlic. reduce heat to low and cook for 10 minutes or until rice is tender 3. Wrap in foil to keep warm. eggplant and tomatoes. Place chicken in a plastic bag and pour over 1/4 cup stock and the spice mix. chopped 1 small eggplant. brushing regularly with the marinade. finely chopped 1 carrot. In a saucepan add remaining stock.

then wrap it in plastic wrap and let it sit. Cook on a medium heat until chicken is cooked. 4. Cut the chicken into small pieces.skin on) 1 glass of white wine 4 eggs 1 cup parmiggiano (grated) 300g plain flour Serves 4 Method Preparation time: 20 mins Cooking time: 30 mins 1. sweet potato and rosemary. onion. 5. Pasta dough: place 300g of plain flour in a mixing bowl. Strain the filling in a colander over a mixing bowl. Add garlic. 2. . Placed the strained filling into a food processor and blend it down until soft and velvety.Ravioli with Chicken and Sweet Potato Ingredients 2 garlic cloves (crushed) 1 red onion (diced) 1 cup celery (shredded) 2 cups sweet potato (shredded) 20 sprigs rosemary 1/2 chicken (de-boned . Knead the dough for about 5 minutes. carrot. Add white wine and salt and pepper. 6. celery. Heat olive oil in frying pan. Cook until tender. Use a fork to mix it together till all the flour is taken up. Add 3 eggs and 3 pinches of salt. 3. Place chicken skin side down into the frying pan and seal. Press down so the liquid is removed. Add 1 egg and 1 cup of grated parmiggiano. Combine. Set aside the liquid.

Once the ravioli are cooked place them all on a tea towel and dry before placing them onto plates. Cut the dough into rounds with a cup. Take the saved liquid from the filling. 8. . Repeat the above step for the 7 other ravioli. Make 16 rounds. Use a fork to press down the edges sealing them. Add flour to the bench as you go to avoid sticking. 10. 11. reduce it on the stove. Roll out pasta dough until 2/3mm thick. For each ravioli place a teaspoon of filling in the center of the cut out dough. then spoon some of it over the plated ravioli. Place a second piece of dough on top and press it down making sure you remove the air. 9. Place all the ravioli in a pot of salted boiling water and cook for 6-9 minutes until done.7.

stirring. Cook. snow peas and carrots to pan. for 2 minutes. soy sauce. until sauce has thickened and noodles are heated through. sliced 2 medium carrots. Cook for 2 minutes. honey and cornflour until well mixed. Drain. and bring to the boil. julienned 1 cup (250ml) Campbell’s Real Stock . In a jug or bowl. Pour over noodle mixture. over high heat. 2. Heat oil in a wok. stirring. stirring. thinly sliced 2 cloves garlic. until golden brown. combine Campbell’s Real Stock.Honey Soy Chicken Stir Fry Ingredients 1 x 440g packet hokkein noodles 1 tbsp oil 500g chicken breast fillet. Add garlic. crushed 150g snow peas. or large frying pan. . Remove and set aside. 4.Chicken 2 tbsp soy sauce ¼ cup honey 1 ½ tbsp cornflour Method Prep Time: 15 minutes Cook Time: 15 minutes Serves 4 1. Cook chicken in two batches. trimmed. Prepare noodles according to directions on packet. 3. Return chicken to wok with prepared noodles.

stirring occasionally. until the stock has evaporated and vegetables have softened. honey and cornflour and whisk until combined. onion and ½ cup Campbell’s Real Stock and cook for 5 minutes stirring. 2. combine remaining 1 cup Campbell’s Real Stock with mustard. and cook for 5 minutes or until golden brown. In a jug or bowl. sliced 1/3 cup sour cream Method Prep Time: 15 minutes Cook Time: 25 minutes Serves 4 1. . Reduce heat and cook for 5 minutes. thinly sliced 1 x 375ml pack Campbell's Real Stock . Add mushrooms. until beans are just tender.Creamy Honey Mustard Chicken Ingredients 1 tbsp oil 500g chicken breast strips 200g button mushrooms. Remove and set aside. Add chicken. sliced 1 medium onion. Stir in sour cream and serve. Bring to the boil. Heat oil in a large frying pan over medium heat. Return chicken to pan and cook for 1 -2 minutes until heated and cooked through. 3. stirring constantly.Chicken 1 tbsp wholegrain mustard 2 tsp honey 1 tbsp cornflour 200g green beans. Add to mushrooms with the beans.

Cook chicken. for 5 mins or until golden. Stir through cashews & serve. sliced 1/4 cup unsalted. Remove & set aside. Add carrots. for 2 mins. in batches. 3. Heat remaining oil in wok. green onions. toss to combine. Return chicken to pan. stirring. 5. trimmed & halved 3 tsp mild curry powder 2 tbsp soy sauce 4 green onions. toss until slightly softened. . or large frying pan. stirring occasionally. for 2 mins.Chicken and Cashew Singapore Noodles Ingredients 375ml pack Campbell’s Real Stock – Chicken 125g rice vermicelli noodles 2 tbsp oil 500g chicken breast fillet. Cook. Heat 1 tbsp oil in a wok. Remove from heat. for 2 mins until noodles are coated & stock is absorbed. stirring. Add soy sauce. snow peas & curry powder. Place stock in a saucepan & bring to the boil. cook. Cook. until softened. thinly sliced 2 carrots. cut into thin sticks 200g snow peas. thinly sliced 1 onion. soaked noodles & any remaining stock. Cover & let soak for 5 mins. 2. roasted cashews Method Prep Time: 15 mins Cooking Time: 25 mins Serves 4 1. 4. over high heat. Add onion. Add noodles. stirring.

Italian Chicken Casserole Ingredients 1 tbsp oil 1kg chicken drumsticks 1 onion. . chopped 1 carrot. Add chicken & cook until well browned on all sides. potato. chopped ¼ cup plain flour 500ml pack Campbell’s Real Stock .Chicken 4 tbsp tomato paste 2 tsp dried Italian herbs Method Prep Time: 15 mins Cook Time: 40 mins Serves 4 1. Serve with rice. In a jug or bowl. Heat oil in a large flameproof. chopped 2 zucchini. for 30 mins or until chicken is cooked through. diced 2 cloves garlic. Add onion. crushed 3 medium potatoes. combine flour with stock until evenly mixed. Cook for 2 mins. 3. pasta or mash. stirring regularly. Cover & bake. Bring to the boil. ovenproof casserole dish over high heat. Preheat oven to 220ºC. garlic. Stir in tomato paste & herbs then pour over chicken. 2. zucchini & carrot.

add the flour and bring together in the bowl with your hands. halved 1/2 (about 125g) buffalo mozzarella 6 large mint leaves Method 1. . Cover and set aside for 10 minutes until bubbles start to appear on surface. salt. Combine yeast. water and oil in a bowl. whisk to combine. For the pizza base. sugar.Hot Salami Pizza Ingredients Pizza base (makes 4 bases) 15g dried yeast 20g caster sugar 20g salt 250g lukewarm water 1 tbs olive oil 425g (approx 3 cups) bakers grade plain flour Pizza sauce 400g can chopped tomatoes Pinch dried oregano Pinch salt & freshly ground black peppr Topping (for 1 pizza) 3 tsp finely chopped flat leaf parsley 1/3 cup freshly grated mozzarella 45g thinly sliced hot salami 4 cherry tomatoes. Transfer to a large bowl.

Set aside to cool then blend or process until smooth. Using 180g (about one-quarter) dough for 1 pizza. 4. 6. Turn onto a lightly floured surface and knead until smooth and elastic. cover and stand in a warm place until doubles in size. Cook 6-8 minutes or until base is golden and crisp. For the pizza sauce. Place dough onto the very hot pizza stone. knead on a floured surface until smooth. add oregano. Knock the dough down. . salt and pepper and cook 10 minutes until sauce thickens. Place pizza stone into the oven and preheat oven and stone to 250 degrees celsius fan forced for about 30 minutes.2. top with mint leaves and serve. 3. Roll out until 5mm thick. Place into a bowl. Spoon over about 2 tbs pizza sauce then sprinkle with parsley and mozzarella. Top with salami and cherry tomatoes. 5. Tip tomatoes into a frying pan. Tear the buffalo mozzarella and scatter over the pizza.

mustard greens and rice. peeled. cover and cook for 6 minutes. set aside without removing the lid for 10 minutes to complete the cooking. lightly beaten 100g lup cheong (Chinese-style sausage). Add oil. Add soy. chopped 1/2 small bunch mustard greens. half the ginger. combine the sugar and vinegar in a saucepan. Add chilli and return egg and sprinkle over the dash. Add tempeh and stir-fry until well coated. diced 100g tempeh. Simmer for 5 minutes. Reduce heat to low. cover and refrigerate overnight. chopped 1 red chilli. water. Combine rice. Transfer to a plate. Heat wok until hot. Add ginger and bring to the boil. pinch salt and 1 tsp oil in a saucepan. half the garlic and egg and stir until cooked. 2. 3. Wipe the wok clean then add a little more oil with remaining ginger and garlic. thinly sliced 1. fried garlic and lime. Add chinese broccoli. Add lup cheong and cook until oil has rendered from sausage.Gary's Fried Rice Ingredients 1 cup broken or long grain rice. rinsed 11/2 cups water Peanut oil. fried shallots. coriander leaves. . to serve Fresh banana leaves. Remove from the heat. trimmed 1/4 cup coriander leaves 1 tbs deep fried shallots 1 tsp deep fried garlic. For the pickled ginger. to serve Picked ginger 1/2 cup white sugar 1/4 cup white vinegar 150g fresh ginger. diced 1/2 bunch chinese broccoli. thinly sliced 1/2 tsp dashi powder 1 tsp dark mushroom soy 1/4 cup thinly sliced spring onions 11/2 cups bean sprouts. Bring to the boil over high heat. for cooking 1 tbs finely grated fresh ginger 2 garlic cloves. cook over medium heat until warmed through. Spread the rice onto a tray. Then set aside to cool. crushed 1 egg.

spring onions and bean sprouts and remove from the heat. Stir through coriander leaves, deep fried shallots and fried garlic.

4. Flash the banana leave over gas flame for a few seconds and place onto serving plate. Spoon over the rice, top with few pieces of pickled ginger, fried shallots, garlic and coriander, serve with lime.

Sweet and Sour Duck with Ho Fun Noodles

1/4 cup white vinegar 1/4 cup sugar 120 g young ginger 1 tsp salt 80g Chinese rice noodle (ho fan= ) 1 duck breast fillet 1 egg white 1 tsp corn starch 2 tsp light-soy sauce 2 cups vegetable oil 2 cloves garlic, thinly sliced 1 long red chilli, cut into diamond shape about 2cm 1 long green chilli cut into diamond shape about 2cm 150g of diced (2cm) fresh peeled pineapple 2 tsp chinese rice wine 2 long green onions/shallots, use only the white part, cut into 1 inch pieces Sauce ¼ cup (60ml) chicken stock 2 tsp light soy sauce 1/2 tsp corn flour 1/2 tsp sesame oil salt and white pepper to season

1. In a small saucepan, add vinegar and sugar, stir over heat until sugar dissolves, set aside.

2. Peel and thinly slice ginger, place in a bowl, add salt and a bit of water, wash briefly and drain.

3. Soak ginger in sugar vinegar mixture for 15 minutes, drain.


4. Meanwhile, soak noodles in hot water for 2-3 minutes, until just soft; separate noodles, drain.

5. Skin and thinly slice duck breast place in a bowl with egg white, corn starch and light soy sauce. Set aside.

6 For the sauce, combine ingredients in a bowl and mix well, season to taste.

7. Place a wok on high heat, pour in oil, heat oil until almost smoking, add duck and slightly fry. Set duck aside, pour oil into a heat-proof bowl; except for about 1 tablespoon left in wok.

8. Heat remaining 1 tablespoon of oil in wok until hot but not smoking; add garlic, chilli, ginger and stir fry for 20 seconds, then add pineapple and stir fry for 30 seconds. Add duck pieces and Chinese wine and stir fry for 20 seconds.

9. Add noodles and sauce, stirring continuously until well combined, add spring onion. Check seasoning and adjust if necessary. Serve.

Meanwhile. skin on. 1-2 minutes on each side. add the duck and oyster sauce and toss quickly to coat. then continue cooking until the skin is crispy. . 3. Thinly slice. 6. spoon over the broth and top with bean sprouts. scored 1 garlic clove. Lay the cabbage leaves across a flat surface. combine the rice wine and soy in a medium saucepan. minced 1 ginger 2cm cube. lay across each a long bean and a garlic shoot. Tenderise the stalk by crushing lightly with the side of a knife. take small spoonfuls of the duck mixture and place in the centre of each leaf. drain onto paper towel and pat dry. Take out and rest for 5 minutes. to serve Method 1. 4.Stuffed Chinese Cabbage with Shredded Duck Ingredients 1 duck breast. minced 2 tbs oyster sauce 4 Chinese cabbage leaves 4 garlic shoots 4 Chinese long beans 3 tbs Shou Xing wine 2 tbs soy sauce 300ml water Bean sprouts. 2. Place the wok back over a med-high heat and cook the cabbage rolls. 5. Take off heat and set aside. arrange the cabbage rolls on a plate. turn and cook the other side for 1-2 minutes. add water and simmer. Place the duck breast skin side down in a wok and place the wok over a medium-high heat. sauté the garlic and ginger for a minute in the duck fat. fold the cabbage leaves into rolls. Heat same wok over high heat. For the broth. cook cabbage in a saucepan of boiling salted water for 30 seconds. season to taste and remove from heat. Cook for about 4 minutes to render out the fat. To serve.

Reserve 2 tbsp of coconut milk and add rest to pan with stock. deep frying pan. Heat the oil in a large. to serves Method Serves: 6 Preparation: 15 mins Cooking: 2 hrs 1. Cook for 5-7 mins until onion is soft and brown. 3. for 1 min. stirring. Reduce heat to very low and simmer. for 1 hr. with reserved coconut milk drizzled over. Cook beef in 4 batches over medium high heat until browned. Bring to the boil. stirring occasionally. * $4. Transfer to a plate. 4. It should be quite a dry curry. 2.Indonesian Beef Rendang Ingredients 2 tbsp vegetable oil 1kg diced beef 1 onion finely chopped 50g sachet Rendang spice paste 400ml can coconut milk ½ cup beef stock ½ cup desiccated coconut 2 tsp brown sugar 1 tbsp kecap manis Tomato wedges. diced cucumber and sliced red chilli. cucumber and chilli. uncovered. sugar and kecap manis. stirring often so it doesn’t catch on bottom of pan. Return all meat to pan. Serve topped with tomato. and cook for 30 mins. Add Rendang paste and cook. Reduce the heat to medium and add the onion to the pan.25 per serve as at June 2009 . until liquid is almost all reduced. Stir in coconut.

pumpkin and date. roughly chopped 2 cups baby spinach ½ cup fresh or frozen corn kernels 100g green beans.Spiced Beef and Orange Biriyani Ingredients 1 tbsp oil 500g rump steak. sliced 400g can brown lentils. .Beef 1 ½ cups basmati rice grated rind of 1 orange ½ cup coarsely grated pumpkin 6 pitted dates. orange. finely chopped 2 tsp mild Indian curry paste 1 x 500ml pack Campbell's Real Stock . corn. Cook. Add stock and bring to the boil. Remove from heat and stir in spinach. covered. Serve Biriyani sprinkled with nuts. Stir in rice. Add beef. onion and curry paste and cook for 5 minutes until the meat has browned and onion softened. Heat oil in a large saucepan. green beans and lentils and let stand. covered. for 10 minutes. 3. cut into small dice 2 onions. 2. rinsed and drained 2 tbsp chopped toasted cashew nuts or almonds Method Preparation Time 25 minutes Cooking Time 20 minutes Serves 6 1. for 5 minutes.

Mix together oil. Pour marinade juices from oven bag into a small saucepan. until beef falls apart. juiced 1 tbsp dried oregano 1.2kg beef blade roast Method Serves: 6 Preparation: 5 mins Cooking: 2 hrs 1. Place beef and marinade in an oven bag and use tie to seal tightly. Simmer for 8-10 mins. Preheat oven to 160°C or 140°C fan. * $2. Place in a baking pan and bake for 2 hrs. Add beef and turn to coat. lemon juice and oregano in a large bowl. until slightly reduced. Season with salt and pepper to taste. Serve with vegetable side dishes.60 per serve as at June 2009 . 2. 3.Slow Roasted Beef Ingredients ¼ cup olive oil 2 lemons. Drizzle sauce over roast and carve thickly.

Place meat in oven for 3 minutes at 180°C. Add chopped almonds.Seared Beef with Almond and Roquefort Crust Ingredients Rib eye beef 20g roughly chopped almonds 1 egg yolk 30g butter 1 heaped tsp of roquefort or to taste 1 sprig of thyme 50g green beans 60g canned chick peas Serves 1 Method 1. Cream butter and yolk. 1 sprig of thyme and the roquefort. 7. Cut rib eye into thin pieces and arrange on the beans. Place 5-6 green beans on top. 3. 5. Mix to combine. Remove and rest for 4 minutes. 6. 2. . Place puree on a plate. Season meat. Plunge into cold water. Smother rib eye generously with the crust mixture and grill for 3 minutes or until it goes golden brown on top. 4. Puree chickpeas and use green bean water from the blanching to puree into desired consistency. Seal the meat in frying pan for 2 minutes each side. Blanch green beans in boiling water for 30 seconds.

4.Pan-fried Steak and Chips with Tarragon Salt Ingredients 2 potatoes. to help retain shape. retaining the mushrooms. Melt the butter in a frypan over medium heat. finely sliced 1 garlic clove. 2. reduce slightly. Pour the sauce into a clean frying pan and simmer. add the brandy and allow the alcohol to cook out for a minute. simmer for a few minutes then strain the mixture. turn occasionally to brown the chips all over. Heat the duck fat in a frying pan over medium heat and place the potatoes into cook. stalk removed. add the veal glaze. 5. add the mushrooms back into the sauce and heat. . finely diced 2 tbs brandy 1 cup veal glaze 1 tbs cream Handful green beans 1 tsp rock salt ½ tsp tarragon Serves 1 Method 1. stir in the cream. 3. Cut an incision between the bone and the steak and tie with cooking string. Cut each potato to make 4 rectangles. spoon over the butter and oil while cooking. heat oil and butter in a frying pan over a high heat and cook the steak for 3-4 minutes each side for medium or until cooked to your liking. add the garlic and sauté the mushrooms. peeled 2 tbs duck fat 400g rib eye steak 60g butter Olive oil 4 medium mushrooms.

8. Using a pestle pound the rock salt and tarragon leaves in a mortar to make tarragon salt. Bring a saucepan of salted water to the boil. 7.6. reduce to a simmer and blanch the beans for 2-3 minutes. spoon over the sauce to serve. Serve the steak topped with the mushrooms with the chips and beans to the side. .

julienned 150g green beans. or large frying pan. . Add carrots. for 2 minutes. stirring. stirring. garlic and ginger to pan and cook. combine Campbell’s Real Stock. and cook for 2 minutes. cut into strips 2 carrots. Heat oil in a wok.Chinese Beef and Sesame Stir fry Ingredients 1 tbsp oil 500g beef steak. oyster sauce. sliced into 2 cm lengths 2 tsp crushed garlic 2 tsp crushed ginger 1 cup (250ml) Campbell’s Real Stock – Beef 2 tbsp oyster sauce 2 tsp sesame oil 1 tbsp cornflour 2 tsp sesame seeds. over high heat. beans. Garnish with sesame seeds. mix well. 2. Pour over meat and vegetables. until browned. cornflour and sesame oil. stirring. In a jug or bowl. Return beef to pan. 3. Bring to the boil. until sauce thickens. stir well. Cook beef in two batches. to garnish Method Prep Time: 15 minutes Cook Time: 15 minutes Serves 4 1. Remove and set aside.

Preheat oven to 220ºC.Beef. Bake for 15 minutes or until golden. Vegetable and Mushroom Pot Pie with Golden Mash Ingredients 2 tsp oil 750g lean beef mince 200g button mushrooms. Add mince. Drain potatoes reserving the stock. 3. 4. Heat oil in a large frying pan over high heat. Cook over medium heat for 10 . Gradually add 2 cups Campbell’s Real Stock and stir until combined. peeled. stirring occasionally. Mash potato.15 minutes or until the potatoes are tender. Stir in flour. 5. Bring to the boil. until mixture thickens. crushed 1/2 cup plain flour 1 x 1 litre pack Campbell's Real Stock . mushrooms. just thawed 800g potatoes. diced Method Prep Time: 15 minutes Cook Time: 35 minutes Serves 4 1. Serve with the pie. . place potatoes and remaining stock in a medium saucepan. stirring. Meanwhile to make mash. 2. Reduce heat to medium and cook for 5 minutes. sliced 2 carrots. Top with pastry and trim any excess. cut into 1cm dice 2 cloves garlic. carrots and garlic and cook for 5 minutes or until browned. adding enough reserved stock to make a smooth mash.Vegetable 1 cup frozen peas 1 sheet frozen ready-rolled puff pastry. Stir in peas then transfer to a 1 ½ litre (6 cup) capacity pie or casserole dish.

5. Add garlic & bacon. roll into small balls. diced 2 potatoes. . Combine mince & garlic. rinsed and drained Method Prep Time: 15 mins Cook Time: 35 mins Serves 4 1. chopped 2 tbsp no added salt tomato paste 1 Litre pack Campbell’s Real Stock . Add stock & bring to the boil. diced 2 zucchini. diced 2 carrots. celery. 4. Cook for 10 mins or until pasta is just cooked. crushed 2 rashers bacon. Cook for 5 mins.Salt Reduced Beef 2 sticks celery. Stir in borlotti beans & cook until heated through. 3. Add zucchini & pasta. carrots & potatoes. Stir in tomato paste. Cook meatballs until browned on all sides. 2. Heat oil in a saucepan over medium-high heat. cook for 1 min. diced 1 cup small shell pasta 400g can borlotti beans.Hearty Beef Minestrone Ingredients 1 tbsp oil 250g beef mince 1 clove garlic.

Heat oil in a large frying pan. egg & breadcrumbs. tomato paste & rosemary.Beef 500g beef mince 1 clove garlic. or until pasta is al dente. lightly beaten 1 cup dried breadcrumbs 1 tbsp oil 4 tbsp no added salt tomato paste ½ tsp dried rosemary 1 ½ cups risoni pasta 2 ripe tomatoes. Garnish with parsley & serve with steamed vegetables & parmesan. Pour over remaining stock. stirring occasionally. Stir in risoni & tomatoes. 2. garlic. uncovered.Meatballs with Tomato Risoni Ingredients 1 Litre pack Campbell’s Real Stock . Roll into balls. reduce heat & cook. diced chopped parsley or basil. crushed 1 egg. 3. Add meatballs & cook until browned all over. covered. stirring occasionally. for 10 mins. to garnish shaved parmesan. Cook for 8 mins. . Bring to the boil. to serve Method Prep Time: 20 mins Cook Time: 25 mins Serves: 4 1. Combine ½ cup stock with mince.

Add onion & garlic. Serve with mash & steamed green beans. diced 1 tsp dried mixed herbs 4 tbsp tomato paste 500ml pack Campbell’s Real Stock . Reduce heat & cook for 35 mins.Beef 2 tsp cornflour Method Prep Time: 15 mins Cook Time: 45 mins Serves 4 1. stirring. 2. 3. Bring to the boil. Cook for 3 mins until mushrooms have softened. 4. Cook beef. Stir into beef mixture. stirring constantly. sliced 2 large carrots. Add carrots. Remove set aside. herbs. combine remaining ½ cup stock with cornflour until smooth. In a jug or bowl. cook for 2 mins. stirring occasionally. . Bring to the boil. stirring occasionally. Cook for 5 mins. Add mushrooms & beef to pan.Rich Beef and Mushroom Casserole Ingredients 1 tbsp oil 500g diced beef 1 onion. until sauce has thickened. in batches. tomato paste & 1 ½ cups stock. crushed 250g mushrooms. until browned. diced 2 cloves garlic. Heat oil in a saucepan over high heat.

stirring. stirring after each addition. Top with mashed potato then sprinkle over cheese. Add onions & garlic. cook until browned. Return to heat. until combined. for 2 mins. Bake for 15 mins or until golden . until sauce has thickened. Preheat oven to 180°C. finely diced 2 cloves garlic. Add mince & carrot. Stir in flour.Lamb and Rosemary Potato Pie Ingredients 800g potatoes. Spoon into a 2 Litre (8-cup) capacity ovenproof dish. Cook for 20 mins or until tender. peeled and chopped 1 tbsp butter ¼ cup milk 1 tbsp oil 1 onion. add butter & milk. Drain. cook for 5 mins until softened. 3. 4. stirring constantly. Add tomato paste & rosemary. return to saucepan. Heat oil in a saucepan over medium heat. chopped 500g lamb mince 2 carrots.Beef ½ cup grated tasty cheese Method Prep Time: 20 minutes Cooking Time: 25 minutes Serves 4 1. Cook for a further 5 mins. cook. Remove from heat. Place potatoes into a saucepan of boiling salted water. Slowly add stock. mash until smooth. grated 2 tbsp tomato paste 1 tsp dried rosemary 2 tbsp plain flour 375ml pack Campbell's Real Stock . 2.

vegetables. finely sliced ¼ cup natural greek style yoghurt Method Preparation Time: 25 minutes Cooking Time: 15 minutes Serves 6 1. Make burgers by layering lettuce. 3.Chickpea and Couscous Burgers Ingredients 1 x 375ml pack Campbell's Real Stock . Transfer to a bowl. 2. . finely sliced 1 Lebanese cucumber. grated 1 x 400g can chickpeas. Shape into 6 patties and barbecue. spring onions and coriander. grill or cook in a non-stick frying pan. sliced 1 small red onion. red onion. Place 1 cup stock in a pan and bring to the boil. Place chickpeas and egg in a food processor and process until pureed. cucumber and couscous patties and a dollop of yoghurt between the Turkish bread or burger rolls.Vegetable 1 cup couscous 1 zucchini. Stir in the couscous. finely chopped 2 tbsp chopped coriander For Serving 12 slices toasted Turkish bread or 6 wholemeal burger rolls 1/2 cup baby spinach leaves 2 tomatoes. rinsed and drained 1 egg 2 spring onions. 4. grated 1 carrot. Remove from heat and stir in couscous. Place remaining stock in another saucepan and cook the zucchini and carrot until no moisture remains. Cover and set aside for 5 minutes. tomatoes.

Stand for 5 mins. Add the onion and capsicum to the pan. chopped 2 tsp Moroccan seasoning 400g sweet potatoes.Moroccan Casserole with Cous Cous Ingredients 1 ½ tbsp olive oil 1 red onion. Add the broad beans and cook a further 5 mins. Heat 1 tbsp of the oil in a large saucepan. 3. until soft. Serve casserole with the cous cous . then drizzle the remaining oil over and fluff up the grains with a fork. and cook for about 5 mins. bring the remaining stock to the boil in a medium covered saucepan. until the vegetables are tender. cover and bring to the boil. and stir to coat in seasoning. chopped 400g can diced tomatoes 3 cups vegetable stock 500g frozen broad beans. peeled and chopped 1 medium eggplant. thawed and peeled 1 ½ cups cous cous Coriander sprigs. to serve Method Serves: 4 Preparation: 25 mins Cooking: 35 mins 1. Add the cous cous and stir once briefly. then put the lid back on tightly and turn off the heat. Meanwhile. 2. chopped 1 red capsicum. Reduce the heat to medium low and simmer for about 20 mins. Add the tomatoes and 1 cup of the stock. Stir in the seasoning. Add the sweet potato and eggplant.

Wash lentils under running water. chopped 1 onion. Add remaining ingredients. chopped 3 cloves garlic. Season with salt and pepper to taste. Drain. except parmesan. until the lentils are tender and the soup has thickened slightly.Vegetable and Lentil Soup Ingredients 1 ¼ cups green lentils 3 stalks celery. . Serve topped with grated parmesan and a few chopped celery leaves. Drain well. to serve Method Preperation Time: 10 mins Cooking Time: 1 hour 10 mins Serves: 6 1. 2. 3. if you like. Bring to the boil on high heat. Cover and simmer for 1 hr. chopped 400g can diced tomatoes 3 tbsp olive oil 1 tbsp tomato paste grated parmesan and celery leaves. peeled. rinse and return lentils to same pan. chopped 2 carrots. Cover with 8 cups of water and bring to the boil again on high. Place in a large saucepan and cover with water. with leaves.

vinegar. . mushrooms and ginger in a bowl. repeat with remaining wrappers. Place over a medium heat and allow to simmer. peeled and sliced Dumplings 50g firm tofu. allow the dumplings to steam for 2-3 minutes. finely chopped 50g mixed Asian mushrooms. lightly fry the bottom of the dumplings until golden. 4. place a heaped teaspoon of the mixture in the middle of the wrapper. 3. For the dumplings. Heat oil in a frying pan over a medium heat. combine the tofu. Place the dumplings in a bowl. For the broth. 2. mix and season. Add the sugar. 5. pour the stock into a saucepan. trimmed. to serve Method 1. wet the edges using fingers and press tightly together to form a crescent shape. soy and ginger. crimp to form dumplings. Place the Asian mushrooms into the remaining broth to soften. greens. finely diced 1 tsp fresh ginger finely diced 16 round wonton wrappers Olive oil Mixed Asian mushrooms. spoon over the broth and serve with mixed Asian mushrooms. Place one wonton wrapper on a flat surface. finely diced 2 stems choy sum.Mushroom and Vegetable Dumplings With Broth Ingredients Broth 3 cups chicken stock 1 tbs caster sugar ¼ cup black vinegar 1 tbs light soy sauce 2cm piece ginger. pour in a cup of the broth and place a tight lid onto the frying pan.

Thaw. Add the peas and paneer to the pan and cook for about 5 mins. 3. toasted. Heat oil in a large saucepan. finely chopped 540g jar Balti Simmer Sauce* 1 cup vegetable stock 700g scrubbed potatoes. Cook over medium heat for 10 mins. diced 1 cup frozen peas. Add to the pan along with the potatoes. Paneer and Pea Curry Ingredients 1 tbsp vegetable oil 1 onion. if desired. until dark golden brown. 2. stirring. Serve almonds on the side for guests to sprinkle over their curry. add onion. thawed 200g Paneer cheese*. Add simmer sauce to the pan and cook. until golden and fragrant. Preheat the oven to 180°C or 160°C. stirring occasionally. Pour the stock into the empty simmer sauce jar.Indian Potato. . then reduce the heat to medium low. until potatoes are tender. add peas and Paneer and reheat. spread almonds onto an oven tray and cook for 4-5 mins. for 30 secs. Method Serves: 6 Preparation: 20 mins Cooking: 35 mins 1. put the lid on tightly and shake. While the curry is cooking. until heated through.5cm cubes 2 tbsp slivered almonds. Cover and bring to the boil. cut into 1. Simmer for about 20 mins. to serve * Can be frozen at curried potato stage.

diced 2 cloves garlic. stir through spinach. peeled. place stock in a saucepan. Continue adding stock 1 cup at a time. Add onion & garlic. Serve with extra parmesan. Heat remaining oil in another saucepan over medium heat. 3. Stir constantly until stock has been absorbed. pine nuts & roasted pumpkin. Once all stock has been is added & rice is tender. Add rice & stir to coat with oil. to serve Method Prep Time: 20 mins Cooking Time: 40 mins Serves 4 1. Bake for 20 mins or until tender. Preheat oven to 200°C. 4. Place pumpkin in a large roasting dish. Add 1 cup warm stock to rice. 2. cook for 5 mins. toasted extra grated parmesan.Roasted Pumpkin and Spinach Risotto Ingredients 1. bring to the boil. parmesan.Salt Reduced Vegetable 1 onion.2kg pumpkin. crushed 1 ½ cups Arborio rice 1 ½ cups baby spinach leaves ¼ cup grated parmesan ¼ cup pine nuts. cut into 2cm dice 2 tbsp oil 1 Litre pack Campbell’s Real Stock . stirring after each addition until stock is absorbed. toss through 1 tbsp oil. . Meanwhile. simmer to keep warm. Reduce heat to low.

Finely dice Swiss brown mushrooms. Heat oil and fry garlic and mushrooms until soft and golden.Chinese Money Bags Ingredients 2 shiitake mushrooms Approximately 12 Swiss brown mushrooms 2-3 garlic cloves 4 baby corn 4 slices bamboo shoots Red chilli to taste Light soy sauce to taste Lemon to taste Salt and pepper 1 tbs peanut oil Extra oil for deep frying Rice paper roll wrappers Stems of bunch of coriander. 4. 5. Add the garlic and mushrooms to mixture. baby corn and bamboo shoots. .taste for seasoning. Season with salt and pepper. Finely chop garlic. squeeze of lemon and mix together . 2. 3. blanched Makes 8 individual money bags Method 1. soy sauce. Soak shitake mushrooms in water for at least 30 minutes. Finely dice drained shitake mushrooms. 6.

Drop bags into hot oil and flash fry until wrapper puffs up and turns golden. Snip off excess wrapper and stems to create money bag. Mix lemon. This recipe has been written by an amateur chef and has not been tested by the MasterChef food department. 8. Use blanched coriander stems to tie up wrapper around mushroom filling to form a pouch. Garnish with slithers of red chilli for colour. 10. Heat oil in saucepan until hot. Place a teaspoon of mushroom mixture in centre of rice paper roll wrapper that has been pre-softened in hot water. . Drain moneybags on absorbent paper. making sure that bags do not stick together. 9.7. light soy and chilli to taste. Dipping sauce 1. 11.

Stir in peas. baby spinach & yoghurt. Cook curry paste over medium heat for 1 min. Cook for 2 mins or until spinach has just wilted. peeled. 3. cut into 2cm pieces ¼ cup red lentils 1 cup frozen peas 100g baby spinach 2 tbsp natural Greek style yoghurt Method Prep Time: 15 mins Cook Time: 30 mins Serves 4 1. Bring to the boil. cover & cook gently. Lentil and Pea Curry Ingredients 1 tbsp oil 2 tbsp mild Indian curry paste 500ml pack Campbell’s Real Stock-Vegetable 500g potatoes cut into 2cm pieces 500g sweet potato. stirring regularly for 20 mins or until potatoes are tender. sweet potato & red lentils.Potato. Serve with steamed rice & yoghurt. Reduce heat. . Add stock. potato. 2. stirring occasionally. Heat oil in a saucepan.

Place cherry tomatoes and onion onto nonstick baking tray (or a baking tray lined with non-stick baking paper) and drizzle with any remaining vinegar mixture. 2. add tomatoes and onion and toss. Cover. Preheat oven to 180°C.Vegetable 1 1/2 cups long grain & wild rice blend 1 x 250g punnet cherry tomatoes 1 red onion. crushed 10 thin slices pancetta 1/3 cup pine nuts.Roasted Tomato and Pancetta Rice Salad Ingredients 1 x 500ml pack Campbell's Real Stock. cut into wedges 2 tbsp olive oil 2 tsp balsamic vinegar 2 garlic cloves. . Bake in preheated oven for 15-20 minutes or until tomatoes have split and wilted slightly and onions are lightly browned. 3. reduce heat to the lowest setting. Add Campbell’s Real Stock and rice to a large saucepan and bring to the boil. and cook for 12-14 minutes. Remove from heat and let stand for 5 minutes until water is absorbed and rice is tender. toasted 2 teaspoon brown sugar 1/3 cup chopped parsley 1/2 cup shredded basil Grated zest and juice of 1 lemon Method Preparation Time: 15 minutes Cooking Time: 20 minutes Serves: 6 as a side 1. vinegar and garlic. Combine oil.

5. sugar. Place cooked rice in a large bowl. To make a main meal salad add either some sliced smoked or grilled chicken breast or some canned tuna or salmon slices. Add tomatoes. onions and any remaining pan juices. basil and lemon rind and stir gently to combine. Serve warm. Meanwhile cook pancetta under a preheated grill until crisp. You can just use 1 1/2 cups long grain or basmati rice. parsley. Add pancetta. then tear into pieces. If can't find the blend use 1 1/2 cup long grain and 1/4 cup wild rice. Allow to cool. . pine nuts. TIP: For a vegetarian option omit pancetta and add 1 x 400g can chickpeas rinsed and drained. 6. Pour over lemon juice and toss gently.4.

Add cinnamon stick. shaved Flat-leaf parsley Serves 4 Method 1. tomatoes and chicken stock. Cook over a gentle heat for approximately an hour and ten minutes. Add olive oil and sweat onions and garlic until soft. 2. parsley and a little olive oil. Gently stir to melt the cheese. 4. Add olive oil and pork and cook until completely browned.Hirino youvetsi Ingredients 25ml extra virgin olive oil 1kg pork shoulder or neck. 5. Heat a heavy base pot until smoking. Add arborio rice. Crumble in fetta. crumbled Kefalograviera cheese. diced 75ml extra virgin olive oil 2 brown onions. Add kefalograviera. sliced 2 cloves garlic. . 3. peeled and finely sliced 1 cinnamon stick 750g tinned crushed tomatoes 1000ml chicken stock 500g arborio rice 200g feta cheese.

rind removed 1 red onion. stirring constantly then cook for 1 – 2 mins. stirring. Slowly pour in pan juices. Place over high heat. Wrap one bacon rasher around each chicken fillet. Press chicken into sage until coated on both sides. Bring to the boil. Place into a lightly greased. Place flour into a saucepan. Preheat oven to 200oC. Serve with chicken & vegetables. peeled. 2. quartered 400g pumpkin. Pour pan juices into a jug 4. 3. Arrange onion. cut into wedges 4 potatoes. Place sage onto a plate. whisking until smooth. cut into pieces 375ml pack Campbell’s Real Stock – Salt Reduced Chicken 1 ½ tbsp plain flour Method Prep Time: 15 mins Cooking Time: 50 mins Serves 4 1. large baking dish.Baked Bacon Wrapped Chicken with Vegetables Ingredients 1 tbsp dried sage leaves 4 chicken breast fillets 4 rashers bacon. potatoes & pumpkin around chicken. . Pour over stock. or until thickened. trimmed. Bake for 50 mins or until chicken & vegetables are cooked through.

roll out on a lightly floured bench with a rolling pin to a thickness of 5mm. add lemon juice. Remove. Wrap in plastic wrap and set aside in the fridge for 30 minutes to rest. sugar and butter in a food processor until breadcrumb consistency. 5. Remove dough from fridge. 3. Whip cream to soft peaks. palm sugar and 1 tablespoon of water. Place half the strawberries in a small saucepan. diced 2 eggs Method 1. brushed with more strawberry jam. brush the base of tart shell with strawberry jam. 6. Add the eggs one at a time. return tart shell to the oven for a further 5-10 minutes to dry out. Set aside cool. arrange remaining strawberries in a star shape. process flour. return to the fridge for a further 30 minutes. 2. For the pastry. process until the dough starts to come together.Strawberry Tart with Creme Fraiche Filling Ingredients 12 strawberries. To serve. hulled and halved ½ lemon. cook for 15-17 minutes or until mixture reaches 105˚C and is a jam-like consistency. Remove rice and paper. top with crème fraîche mixture. bake for 10 minutes. Set aside to cool. juiced 40g palm sugar 50g crème fraîche 50g pouring cream Rice. for blind baking Pastry 168g plain flour 85g icing sugar 125g butter. Line chilled pastry shell with baking paper. Line a 10cm loose based pastry tin with the dough. fold through. . add crème fraîche to the bowl. transfer to a dry clean bench. pour rice ¾ of the way up the side of the shell. press the dough into a smooth disc. cover with plastic wrap. 4.

to serve Method 1. 4. 2. Plate and dust with icing sugar to serve. spoon enough batter to thinly cover the frying pan. 5. 3. cook 1-2 minutes or until lightly golden and cooked then flip over and cook the remaining side. diced ½ lemon. milk and butter. melted Icing sugar. add the eggs. rind finely grated 115g plain flour 2 tbs caster sugar 2 eggs 300ml milk 25g butter. Combine the ricotta. roughly chopped 8 strawberries. dark chocolate. using a ladle. Spoon the ricotta mixture into the centre of the crepes and fold to create a parcel. Repeat with the remaining crepe mixture. strawberries and lemon zest in a bowl. icing sugar. . Chocolate and Strawberry Ingredients 200g ricotta ¼ cup icing sugar 100g dark chocolate. Heat an oiled frying pan over a med-high heat. whisk to make a fine batter.Filled Crepe with Ricotta. Combine the flour and sugar in a bowl.

Add milk mixture and stir gently to a soft dough. Press dough together gently and repeat using the remaining dough. . Press dough out to 2cm-thick. Turn onto a lightly floured surface and knead gently until dough comes together. dried dates Finely grated rind 1 lemon Cream & jam. Preheat oven 200°C fan forced. Whisk 150ml milk. to serve Makes 12 \ Method 1. Cut scones from dough and place onto tray flat-side up. sugar. adding remaining milk if necessary.Date and Lemon Scones Ingredients 150ml-175ml milk 150ml cream 1 egg 3 cups self-raising flour 2 tbs caster sugar 1 cup chopped. cream and egg together until well combined. dates and lemon rind in a large bowl. 2. Line large flat oven tray with baking paper. Bake 12-15 minutes until golden and well risen. Brush the tops with milk and sprinkle with a little sugar. Combine flour. Serve hot with jam and cream. 3.

2. Scatter with raspberries and sprinkle with icing sugar. Place sheet of baking paper over the pastry and three-quarters fill with raw rice or beans. pat the top to flatten slightly then wrap in baking paper and refrigerate 20 minutes or until firm enough to roll out. use pastry to line base and side of 3cm deep. Transfer pastry case to serving plate. Trim off any excess pastry. process to combine. plus extra. 5. softened 2 x 59g eggs Serves 8 Method 1. Knead lightly on floured surface until base is smooth. Remove paper and rice and bake further 10 minutes or until base is dry and pastry golden. Spoon whipped cream into pastry case. to serve 3-4 punnets fresh raspberries Sweet shortcrust pastry 2¼ cups plain flour 1/4 cup icing sugar 125g unsalted butter. Roll out dough on a lightly floured work surface. then refrigerate for 10 minutes. Bake blind for 15 minutes or until edges are light golden. then spread evenly. prick the base all over with a fork.Raspberry Tart Ingredients 450ml thickened cream 1 1/2 teaspoons vanilla bean paste ¼ cup icing sugar. Add butter and process to fine crumbly texture. Add eggs and process until pastry comes together. 4. For sweet shortcrust pastry. Set aside to cool in tin. 3. vanilla and icing sugar together until thick. Preheat oven to 200°C (180°C fan forced). combine flour and icing sugar in food processor. . 24cm loosebased tart tin. Whip the cream.

5. 4. . Over a double boiler. finely chopped 1 dozen fresh raspberries to serve Chocolate Ganache 100ml cream 125g chocolate. 3. When cool. mix in flour. 6. whisk in remaining sugar. When you have reached the soft peak stage. Fold egg whites into chocolate mixture. melt chocolate and butter together. whisk together egg yolks and half the sugar. sifted 50g pistachio nuts. Preheat oven to 160C. separated 150g castor sugar 50g plain flour. 2. grated Rose Water Cream 100ml cream 2 tbsp rose water Serves 2 Method 1. Whisk egg whites in a separate bowl. Grease and line a medium sized baking tray. In a separate bowl.Chocolate Fudge Cake Ingredients 100g chocolate 100g unsalted butter 3 eggs.

Turn cake out onto a cooling rack and let cool to room temperature. 9. Pour into baking tray and cover the top with baking paper to prevent a skin from forming.7. 11. chopped pistachio nuts and rose water cream. 12. Bake in oven for 30 minutes with a water bath on the tray below to keep the cake moist. To serve. 10. To make rose water cream: whip cream to soft peaks and then mix in rose water. Mix to combine. . 8. To make chocolate ganache: bring cream to a simmer and pour over chocolate. top cake with chocolate ganache. Serve with raspberries.

bake for 5 mins. Place a strip along each edge of second pastry sheet. thawed ½ cup brown sugar 1⁄3 cup golden syrup 20g butter 1⁄3 cup plain fl our 1 tsp cinnamon ½ tsp nutmeg 10 medium Granny Smith apples. to make one large square.Apple and Butterscotch Pie Ingredients 3 sheets frozen shortcrust pastry. lightly beaten 2 tsp caster sugar Method Serves: 8 Preparation: 20 mins + chilling time Cooking: 1 hr 25 mins 1. Cut 1 sheet of pastry into 4 strips. Serve apple pie in wedges with ice-cream. Prick pastry with fork and chill for 30 mins. Line shell with non-stick baking paper. Starting from the outside edge of the pie. Trim edges. Place fl our and spices in a large bowl. sliced 1 egg. Ease prepared pastry into pan. Spoon apples into pastry shell. overlapping slightly. syrup and butter in a large saucepan. 2. stirring occasionally. 4. Using a 4cm round cutter. Grease a 20cm springform pan. pressing lightly to join. cut about 30 rounds from remaining pastry. Blind bake for 15 mins. until golden and crisp. Stir to coat. pressing into base. . Stir on low until melted and smooth. Preheat oven to 180˚C or 160˚C fan. Fill with rice. Add apple. toss to coat. until apples are just tender. peeled. Brush pastry lightly with beaten egg and sprinkle over caster sugar. place brown sugar. over apple filling. Bake for 30-40 mins. Add to syrup. Simmer for 20 mins. arrange rounds. 3. Remove rice and paper. lengthways. Meanwhile. Simmer for 2 mins.

Remove from the heat. stir until dates start to break down. Carefully fold through sifted flour. for the almond praline. gradually add eggs one at a time. Beat butter and sugar in a bowl using a hand beater. 4. Bake in oven for 40 minutes or until golden and skewer comes out clean. Preheat oven to 180˚C (160˚C fan-forced). Meanwhile. set aside to cool. beat until light and fluffy. softened chopped 2 eggs 1 cup (150g) self-raising flour Almond praline ½ cup (110g) caster sugar ¼ cup (35g) slivered almonds Butterscotch sauce 50g butter 1 cup (220g) brown sugar 1 cup (250ml) cream 1 tsp vanilla extract Makes 8 Method 1. swirling pan. until deep golden. pitted and roughly chopped 1¼ cups (310ml) water ½ tsp bicarbonate of soda ¾ cup (165g) firmly packed brown sugar 60g butter. stirring occasionally. Place dates and water in a saucepan and bring to the boil over a high heat. Scatter almonds onto a baking paper-lined oven . 2. Add date mixture. 3. carefully pour water in tray until it comes up 1/3 of the side of the moulds. 6.Sticky Date Pudding with Butterscotch Sauce & Almond Praline Ingredients 180g dates. Lightly grease eight (½ cup capacity) metal dariole moulds. divide mixture evenly between the eight moulds. until 2/3 full. Place moulds in a baking tray. stir to combine. Add bicarbonate of soda. 5. combine sugar and 2 tablespoons water in a saucepan over medium heat and cook caramel without stirring.

. invert the hot pudding onto a serving plate. For the butterscotch sauce. pour over caramel and cool until set. 7. sugar. combine butter.tray. Break praline into pieces. top with butterscotch sauce and shards of praline. 8. Bring sauce to the boil. cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. To serve. reduce heat and cook for 5-6 minutes or until sauce thickens slightly.

cut into quarters. 2. Cut remaining apple to fill gaps.Apple Tarte Tatin Ingredients 3 Golden Delicious apples 1 tbs lemon juice ½ cup (110g) caster sugar 20g unsalted butter. shaking pan occasionally to spread around any dark spots that appear. 7. arranging them around pan. until a rich caramel forms. to serve Serves 2 Method 1. Place apple quarters into pan. Place the pan in the oven. cook for about 25 minutes. Cook over medium-low heat. 5. 4. The pastry should be dry and flaky. . prick with a fork. remove cores (cutting each quarter at the core so it has a “flat” side). and toss the quarters in a large bowl with the lemon juice and 1 tablespoon of the sugar. Melt butter in a 20cm non-stick frying pan over medium-high heat. Cook the apples over medium heat for about 10 minutes until caramel is bubbling up in the pan. Preheat oven to 220ºC (200ºC fan-forced). Cover with the remaining sugar. Stand tarte in pan for 10 minutes before carefully turning out onto a serving plate. Using a 20cm frying pan as a guide. cut pastry into a round slightly larger than the pan. shaking pan occasionally to prevent burnt spots. Lay the pastry over the apples. rounded side down. Peel apples. chopped Ready-rolled puff pastry sheet Cream. Serve with cream. or until the puff pastry has risen and cooked. 6. tucking any protruding edges around edges of pan. 3.

Sign up to vote on this title
UsefulNot useful